Susan provided this tasty recipe when she was on the lunch committee for the October 2013 meeting. It was delicious and savored by all. Susan likes this recipe because you can prepare it the night before, refrigerate it, and bake the next morning.
18 slices firm white bread such as English muffin bread, crusts removed
6 oz. prosciutto, very thinly sliced
8 oz. fontina cheese, crumbled
4 oz. provolone, grated or crumbled
¼ c. chopped green onions
6 T. thinly sliced basil
5 large eggs
2 c. whole milk
1 T. Dijon mustard
½ t. salt
3 T. butter, melted
Preheat oven to 350.
Line bottom of 13 by 9 inch glass pan completely, with 1 layer of the bread, cutting slices to fit if necessary.
Arrange half of the prosciutto evenly over the bread.
Sprinkle half of the cheeses over meat.
Sprinkle half of the green onions and half of the basil over the cheese.
Top with a second layer of bread; then layer the second half of the other ingredients in the same order as before.
Cut remaining bread into ¼ inch cubes. Sprinkle over the top.
Whisk the eggs, milk, mustard, and salt in a bowl. Season with pepper.
Pour the egg mixture over the strata; press down on the bread with a spatula.
Drizzle melted butter over the strata.
Cover and refrigerate overnight.
Uncover and let stand at room temperature for 30 minutes.
Bake for 1 hour until center is set and firm.
Remove from oven. Place under the broiler briefly to brown the top, if you like.
Serves 10.
Bon appetit!